A warm and hearty Indian-inspired lentil stew. Perfect for a cold night. The flavors of curry and cumin make this a very tantalizing dish and fill the kitchen with a very aromatic fragrance. This dish is easy to prepare and very yum! I like to serve this over steamed brown rice and with naan.

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Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine broth and lentils in a large pot over medium-high heat; bring to a boil.

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  • Stir in stewed tomatoes, sweet potato, onion, garlic, and bay leaves. Return to a boil, then reduce heat and simmer for 35 minutes. Stir in curry powder, cumin seeds, and salt. Simmer until lentils are soft, about 15 minutes.

  • Taste to adjust spices. Stir in cream and serve.

Cook's Note:

You can use chicken broth in place of vegetable broth.

Nutrition Facts

706 calories; protein 18.7g; carbohydrates 59.6g; fat 45.6g; cholesterol 163mg; sodium 1173.8mg. Full Nutrition
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Reviews

Rating: 5 stars
01/04/2021
This recipe cooked nicely and tasted good. For our tastes, I doubled the curry powder and added 1/4 t cayenne pepper. I only added half the cream, and it was just enough for us. Read More